Beet Salad

Doug_Frawley_119941

Red and yellow beets, pickled shallots, microgreens, goat cheese fritter and shaved walnuts

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Alston_Williamson_160906

How did you cook the beets?

Doug_Frawley_119941

Hey Alston, I cut off the stems leaving about 1/2" attached. Washed them. Tossed them in a little canola oil then wrapped the red and yellow beets separately in aluminum foil. Roasted them at 350F till tender (about an hour). Trimmed off the root ends. Then, holding each beet in a paper towel I rubbed the skins off. Sliced them with a knife into 1/4" rounds then tossed them while still warm in a bit of red wine vinegar and sherry vinegar (2:1).

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